Hash-Brown Tart

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
6

Delectable and crisp hash browns are paired with a mix of roasted root vegetables. Beautifully colored and oozing with melted cheese this tart makes a unique presentation.

Ingredients

4-5 medium beets
4 medium parsnips, peeled
4 medium carrots, peeled
1 medium onion, cut in wedges
3 tbsp. olive oil
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
3 ears of corn, roasted, kernels only
4 large potatoes, peeled and grated
3 eggs, lightly beaten
3 tbsp. flour
Vegetable oil, as needed for frying
16 oz. fontina cheese
12 oz. arugula, washed and trimmed

 

Steps

1. In large hotel pans, toss beets, parsnips, carrots and onion in oil to coat. Arrange vegetables in a single layer, cover with foil and roast in a 400° F. oven for 1 hr. Cool slightly; peel beets and cut all vegetables into 1⁄3-in. dice. Reserve.

2. Roast bell peppers and peel; cut into 1⁄3-in. dice. In a large bowl, toss together roasted vegetables and corn kernels; season to taste.

3. In a large bowl, combine potatoes, eggs and flour; mix thoroughly and season. In a heavy skillet over medium-high heat, fry 1⁄2-cup portions in oil until golden brown, 4-5 min. per side. Drain and place on a sheet pan.

4. Top each with 3⁄4 cup mixed roasted vegetables and fontina. Broil until cheese is melted, 2-3 min. Remove from broiler, top with 2 oz. arugula and invert onto a serving plate.
 

More From FoodService Director

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

FSD Resources